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Shrimp and Feta Recipe from Cooking with Amy

Truth be told, our food blogger research was extensive and took a lot of time. All of us at The American Shrimp Company knew it would be a good avenue for us to get some publicity and recognition on a national-level. Last month, we had a lot of this effort come to fruition. It is quite exciting to see our shrimp written about with enthusiasm, because we truly love what we sell and know you will too.

One of these writers is Amy Sherman, who is based out of the beautiful San Francisco (which you know we are fond of, if you read our article late last month!). She is a cookbook author, food writer, as well as recipe developer. Her blog began in 2003 and has been quite successful. Since then, she has been featured by Saveur, Good Housekeeping and Cooking Light, among others.

With our sample, she developed a recipe for “Shrimp & Feta,” and we wanted to share some of the article on our blog.

shrimp and feta_cooking with amy

“I have made many versions of shrimp and feta over the years and maybe you have too. Sweet shrimp and salty feta is such a great combination and while you really don’t need a recipe to make it, this one is a particular favorite. I’ve simplified the steps—no need to sauté and bake as many recipes require. The recipe also uses mostly pantry staples. Keep some good quality shrimp in the freezer and with just two purchases—feta and a fennel bulb, you can make this dish in no time flat.

Speaking of shrimp, the gorgeous shrimp I used for this dish came from the American Shrimp Company an online retailer of wild caught American shrimp. They are mostly sourced out of the Gulf and Southern Atlantic. If you purchase them online, they arrive in perfect condition, fresh and ready to use. I used half the shrimp I received right away and the other half I froze to use later. I am a strong believer in using the best quality ingredients you can afford, especially when it comes to seafood. American gulf shrimp are not only more sustainable but much more delicious than ones imported from farms in Asia. Just 4 large shrimp per person makes for a very satisfying meal in a dish like this one.”

To see the complete recipe and more about Amy Sherman, please enjoy the original article posted here. Stay tuned for another delectable recipe from Amy coming next month!

Connect with Amy: Facebook, Twitter,  Instagram, Pinterest, Flickr, and Google+.

Image and content provided by Amy Sherman/Cooking With Amy.

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